4 whole chicken breasts (split)
3 c. water and 2 bouillon OR 3 c. chicken broth
3 ribs celery
2 med. onions, chopped
2 bay leaves
1 tsp. salt
1 tsp. thyme
1/2 c. rice
1 lb. can creamed corn
2 c. milk
Several dashes Tabasco

Cook chicken, water, bouillon, celery and bay leaf for 1 hour. Strain broth and return to pan. Remove bone and skin from chicken and tear into bite-size pieces. Add chicken, salt, thyme, rice, Tabasco, creamed corn and milk to pot. Cook 1/2 hour until rice is cooked. If too thick, add more milk.